Oceania Cruises’ Food Forward Future
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Chef Kathryn Kelly
Q: What has your work with Oceania involved?
I was hired to launch the first hands-on cooking school at sea for Oceania Cruises in 2010 and have been with the company ever since. Since then, I've worked on developing tours to shore led by chefs. This program leads travelers into the best culinary regions along our routes, guided by the experts. I've also worked on expanding our newest Allura class ships with state-of-the-art, hands-on teaching kitchens.
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Q: How did you start working with a cruise line?
I like working with companies that shares my values. When I met Oceania Cruises executives Bob Binder and Frank Del Rio, I loved that they showed the same passion for food and travel. For me, the greatest way to travel is to taste the world — to experience a destination's food and wines, to study the culinary traditions of a place just as energetically as one studies its art, history, or architecture.
Osso Bucco from Toscana
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Milford Sound, New Zealand
Q: Where do you love to travel?
Anywhere, everywhere. When I travel, I aim to explore new places as much as possible — I love visiting places I've never been before. This always draws me back to off-the-beaten path destinations, and I cherish the time I can spend there. So far, these have included some of my favorite trips — to incredible destinations such as Patagonia in Chile and Argentina, New Zealand, Morocco and all around Scandinavia. When it comes to cruising, my favorite port is Istanbul. It's an incredible culinary destination, rich in history. It's somewhere that you can taste flavors from all over the world. Ingredients and spices have been traded between Europe, Asia and Africa in the city for centuries, from medieval markets in Byzantine Constantinople to the networks of the sprawling Ottoman Empire. And while I love travelling to new destinations, I'm also always excited to get back to my home comforts.
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Taste the cuisine of Chef Kathryn Kelly for yourself aboard Oceania Cruises. Call one of our travel agents today.
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